Slow Cooker Chicken Taco Bowls

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I was in a bit of a panic for supper tonight. Halfway through the morning I changed my menu plan as I was having company and needed to have a bigger meal. I decided to make these chicken taco bowls since they are so easy to make in the slow cooker. They are also great for company since they get to dress them up anyway they choose. Toppings such as fresh tomatoes, sour cream, avocado slices, guacamole, and served either over brown rice in a bowl or wrapped in a soft tortilla.

In your slow cooker add chicken breasts, onion, carrots, red bell pepper, zucchini, can tomatoes, salsa, chicken stock, garlic powder, onion powder, chili powder, cumin, salt and pepper. Stir to combine. Cook on low for 4-5 hours. Note that in the picture the black beans are in the slow cooker as well thanks to my helpers today. It is best to add the beans for the last 45 minutes so they don’t get over cooked. That being said, I really didn’t notice them being overly mushy. 😉

Cook the brown rice according to package instructions. I have tried to add the rice in the slow cooker but it just doesn’t cook the same. If you want to cook it all in the slow cooker try using instant rice and add it in when you add the black beans.
Once the chicken is cooked, remove it and shredded with forks.

Return it to the slow cooker, add corn and top with shredded cheese. Let cook to melt the cheese. Serve over rice in a bowl or tortilla and any desired toppings; fresh tomatoes, avocado, sour cream and guacamole.